French Toast, Waldorf Salad, Butter Raisin Biscuit. This might sound like the start of a brunch menu, but at New York City's Double Chicken Please, it's actually a cocktail list.
French Toast, Waldorf Salad, Butter Raisin Biscuit. This might sound like the start of a brunch menu, but at New York City's Double Chicken Please, it's actually a cocktail list.French Toast, Waldorf Salad, Butter Raisin Biscuit. This might sound like the start of a brunch menu, but at New York City's"We were turning a dish into a drink in the beginning just because we love to eat," co-founder and general manager Faye Chen explains with a laugh.
"I think before we opened this place we definitely thought about it. Like, okay, one day we want to get into the world's best 50, but once we really got it, it's really kind of blown my mind," Chen says. When they found their permanent Allen St. location on Manhattan's Lower East Side, the duo got to work creating the perfect swanky environment to complement their cocktail menu. They took an unconventional approach, settling on a dual concept that divided the bar into two rooms. The Front Room serves batch-made cocktails on tap, nicknamed Taptails, while the Back Room is where guests will find a more intimate, handcrafted cocktail experience.
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